kadala curry recipe, how to make kadala curry or kadala kari

kadala curry recipe with step by step photos – kerala kadala curry recipe for puttu and appams.

kadala curry or kadala kari and puttu is one of my favorite breakfast. in fact, since we are fond of black chickpeas, i like them both in gravies and dry versions.

occasionally on some days, i make kadala curry with puttu. i have a puttu maker from kerala, gifted by my mom. for breakfast i prepare puttu to go along with the kadala curry. for lunch, i serve the spicy & aromatic curry with rice or chapatis/pooris.

if you are wondering what is puttu, then these are steamed rice & coconut cakes. a traditional as well as popular breakfast in kerala. and kadala means chickpeas. also known as kala chana, whole bengal gram and desi chana.

this recipe calls for the kerala garam masala or spice blend. this is a spice blend that is added to curries. since this blend is not easily available everywhere, in this recipe i have made a very small amount of the spice blend just for the curry. till now i have been using a recipe from a cookbook as well as my mom's fusion recipe for the kadala curry. not yet tried other versions.

the kadala curry as well as the kerala garam masala recipe has been loosely adapted from the essential kerala cookbook. there are many variations of preparing this curry ranging from a gravy to a semi dry version. some variations use coconut milk, some make without coconut and some use fresh or roasted coconut.

black chickpeas being a good source of proteins, this curry is nutritious and healthy. like many south indian curries and gravies, this one too is vegan and gluten free.

the spicy kadala curry can be served with puttu, appams, idiyappam or with steamed rice, chapatis or pooris.

step by step kadala curry recipe below:

1. first rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. here's a pic of the soaked black chickpeas. you can also use white chickpeas instead of black chickpeas.

2. take the black chickpeas in the pressure cooker. add ½ tsp salt.

3. add 2.5 cups of fresh water or overall 2.5 cups of the soaked water + fresh water. i usually do not throw away the soaked water of black chickpeas. add water.

4. stir and pressure cook the chickpeas for 9 to 10 whistles or more till they are tender and cooked through. reserve the stock and keep aside.

5. meanwhile when the chickpeas are cooking, take ½ cup tightly packed grated coconut in a grinder jar.

6. add ¼ cup water and grind to a smooth paste. add more water if required while grinding. keep the ground coconut paste aside.

7. in a small pan, dry roast the following five spices till aromatic – ½ tsp fennel seeds, 2 to 3 single strands of mace, 1 inch cinnamon, 3 cloves & 3 pinches of grated nutmeg or nutmeg powder. just a light roasting. don't over do.

8. in a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. keep aside.

9. heat 2 tbsp coconut oil in a pan.

10. add ½ tsp mustard seeds and let them crackle.

11. add ⅓ cup chopped pearl onions or shallots. stir and saute for a minute.

12. then add 1 tsp chopped ginger, 1 tsp chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or to a light golden.

13. then add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. if you already have kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce to ½ tsp for a less spicy version. tomatoes are not added in this recipe. but if you want, you can add 1 medium tomato.

14. stir the masalas very well on a low flame and saute for a minute.

15. then add the ground coconut paste.

16. stir very well.

17. saute for about 4 to 5 minutes on a low flame.

18. add the cooked black chana or kadala.

19. stir very well.

20. then add 1 to 1.25 cups water or the chana stock or both. stir.

21. season with the required amount of salt and stir again. do add less salt as we have added some salt while cooking the chickpeas.

22. let the curry come to a boil.

23. simmer till all the flavors and the chickpeas are well blended. you will also see some oil specks floating on the top in the curry.

23. serve kadala curry hot with puttu or appams or steamed rice or rotis or pooris.

if you are looking for more kerala recipes then do check kerala sambar, vegetable stew, cabbage thoran, kerala paratha, coconut chutney and pumpkin erissery recipe.

kerala kadala curry recipe below:

kadala curry recipe

PREP TIME

8 hours 30 mins

TOTAL TIME

8 hours 55 mins

kadala curry - spicy black chickpeas curry from the kerala cuisine. gluten free and vegan recipe.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: kerala

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for cooking the chickpeas:

• ¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala
• 2 cups water for soaking chickpeas
• 2.5 cups water or the soaked water+fresh water for pressure cooking

for kerala garam masala:

• ½ tsp fennel seeds
• 2 to 3 strands of mace
• 1 inch cinnamon
• 3 cloves
• 3 pinches of grated nutmeg or nutmeg powder

for coconut paste:

• ½ cup grated coconut, tightly packed
• ¼ cup to ⅓ cup water for grinding coconut

other ingredients:

• ⅓ cup chopped shallots or pearl onions/sambar onions
• ½ inch ginger, chopped, about 1 tsp chopped ginger
• 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies
• 10 to 12 curry leaves
• ½ tsp mustard seeds
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp black pepper powder
• 2 tbsp coconut oil
• 1 to 1.25 cups of water or stock
• salt as required

INSTRUCTIONS

pressure cooking chickpeas: (check notes on cooking chickpeas in a pot/pan)

1. first rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. here's a pic of the soaked black chickpeas. you can also use white chickpeas instead of black chickpeas.
2. take the black chickpeas in the pressure cooker. add 2.5 cups of fresh water or overall 2.5 cups of the soaked water + fresh water. i usually do not throw away the soaked water of black chickpeas. add ½ tsp salt.
3. stir and pressure cook the chickpeas for 10 to 12 whistles till they are tender and cooked through.

preparing coconut paste:

1. meanwhile when the chickpeas are cooking, take ½ cup tightly packed grated coconut in a grinder jar. add ¼ to ⅓ cup water and grind to a smooth paste.
2. keep the ground coconut paste aside.

preparing kerala garam masala:

1. in a small pan, dry roast the following spices till aromatic - ½ tsp fennel seeds, 2 to 3 strands of mace, 1 inch cinnamon, 3 cloves, 3 pinches of grated nutmeg or nutmeg powder. just a light roasting. don't over do.
2. in a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. keep aside.

preparing kadala curry:

1. heat 2 tbsp coconut oil in a pan.
2. add ½ tsp mustard seeds and let them crackle.
3. add ⅓ cup chopped shallots. stir and saute for a minute.
4. then add 1 tsp chopped ginger, 1 tsp chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or a light brown.
5. then add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. if you already have kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce to ½ for a less spicy version.
6. stir the masalas very well and saute for a minute on low flame.
7. then add the ground coconut paste.
8. stir very well.
9. saute for 4 to 5 minutes on a low flame.
10. then add the cooked black chana or kadala. stir very well.
11. then add 1 to 1.25 cups water and stir.
12. season with the required amount of salt and stir again.
13. let the curry come to a boil and the gravy reduces a bit. the flavors and chickpeas should also be well blended.
14. serve kadala curry hot with puttu or appams or steamed rice.

NOTES

for cooking chickpeas in a pot. add the soaked chickpeas and 2.5 to 3 cups water in a pot with the salt. cover and bring the water to a boil. later on a medium to high flame, cook the chickpeas till they are tender.

3.2.2925

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